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Directions Preheat oven to 325 degrees. Remove giblets, neck and any fat from turkey body and neck cavities. Rinse and pat dry turkey inside and out. Lightly spoon some stuffing into neck cavity. Fold skin flap under back and secure with skewers or toothpicks. Loosely stuff body cavity. Tie or clamp

Remove giblets and neck from turkey; discard. Rinse turkey thorough with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumstick by inserting fingers, gently pushing between skin and meat. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a

Fresh Herbed Turkey Breast 1/8 cup butter softened 1/4 cup fresh sage minced 1/4 cup fresh tarragon minced 2 cloves garlic minced 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 4 pound turkey breast 1 1/2 tablespoons cornstarch In a small bowl, create a compound butter by mixing together

1 (12-pound) fresh or frozen whole turkey, thawed (substitute-Chicken) 2 tablespoons chopped fresh sage 3 teaspoons chopped fresh chives, divided 2 teaspoons chopped fresh thyme, divided 1 teaspoon chopped fresh parsley Cooking spray 2-3/4 cups fat-free, less-sodium chicken broth, divided 1/3 cup

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How to Cook Fresh Turkey